Food Microbiology

The Research Publications track research that is published across national and international peer-reviewed journals. The most recent articles are available ahead of print and searchable by Journal Title, Subject, USDA Grant Funding Agencies or FDA Grant Funding Agencies. The research publications are tracked across five subject areas: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, and Viruses.

Tue, 08/11/2020 - 06:14
Author(s): Dayna M. Harhay, Margaret D. Weinroth, James L. Bono, Gregory P. Harhay, Joseph M. Bosilevac Little progress has been made in decreasing the incidence rate of salmonellosis in the US over the past decade. Mitigating the contribution of contaminated raw meat to the salmonellosis incidence rate requires rapid methods for quantifying Salmonella, so that highly contaminated products can be...
Tue, 08/11/2020 - 06:14
Author(s): Vijay K. Juneja, Anuj S. Purohit, Max Golden, Marangeli Osoria, Kathleen A. Glass, Abhinav Mishra, Harshavardhan Thippareddi, Govindaraj Devkumar, Tim B. Mohr, Udit Minocha, Meryl Silverman, Donald W. Schaffner A dynamic model to predict the germination and outgrowth of Clostridium botulinum spores in cooked ground beef was presented. Raw ground beef was inoculated with a ten-strain C...
Mon, 08/10/2020 - 06:09
Author(s): Cristina Rodríguez-Melcón, Alicia Alonso-Hernando, Félix Riesco-Peláez, Camino García-Fernández, Carlos Alonso-Calleja, Rosa Capita The objective of this study was to characterize the biofilms formed by Salmonella enterica serotype Agona, Listeria monocytogenes, methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant Enterococcus faecium (VRE) after 12, 48, 72, 120...
Wed, 08/05/2020 - 06:09
Author(s): DanielF.M. Monte, Matthew A. Nethery, Rodolphe Barrangou, Mariza Landgraf, Paula J. Fedorka-Cray For decades, Salmonella Typhimurium and Salmonella Enteritidis have prevailed in several countries as agents of salmonellosis outbreaks. In Brazil, the largest exporter of poultry meat, relatively little attention has been paid to infrequent serovars. Here, we report the emergence and...
Tue, 08/04/2020 - 06:14
Author(s): Elena González-Fandos, Alba Martínez-Laorden, Iratxe Perez-Arnedo The combined effect of lactic acid and potassium sorbate on the growth of L. monocytogenes on chicken legs packaged under modified atmospheres (MAP) and stored at 4 °C was evaluated. An extended lag phase and a lower maximum growth rate for psychrotrophs and mesophiles was found in those samples packaged in 20%CO2/80%N2...
Tue, 08/04/2020 - 06:14
Author(s): Kellie P. Burris, Otto D. Simmons, Hannah M. Webb, Robin Grant Moore, Lee-Ann Jaykus, Jie Zheng, Elizabeth Reed, Christina M. Ferreira, Eric Brown, Rebecca L. Bell Cantaloupes have emerged as significant vehicles of widespread foodborne illness outbreaks caused by bacterial pathogens, including Salmonella. The purpose of this study was to investigate the efficiency of Salmonella...
Tue, 08/04/2020 - 06:14
Author(s): Abiodun D. Ogunniyi, Sangay Tenzin, Sergio Ferro, Henrietta Venter, Hongfei Pi, Tony Amorico, Permal Deo, Darren J. Trott There are growing demands globally to use safe, efficacious and environmentally friendly sanitizers for post-harvest treatment of fresh produce to reduce or eliminate spoilage and foodborne pathogens. Here, we compared the efficacy of a pH-neutral electrolyzed...
Sat, 08/01/2020 - 06:13
Author(s): Heng Li, Taya Tang, Marc Stegger, Anders Dalsgaard, Tianlong Liu, Jørgen J. Leisner Staphylococcus aureus is an opportunistic pathogen leading to food poisoning as well as human infections. The present study examined the prevalence and characterization of antimicrobial-resistant S. aureus in sushi from 42 outlets and in pork products from eight outlets in Beijing, China. The total...
Thu, 07/30/2020 - 06:14
Author(s): Beatriz Mazón Villegas, Nicole O. Hall, Elliot T. Ryser, Bradley P. Marks Bacterial cross-contamination between foods and contact surfaces can increase food safety risk; however, these processes are not well described in terms of fundamental variables. The objective was to determine the effect of sliding speed (3.75, 5.00, or 7.75 mm/s), contact time (5 or 40 s), normal pressure (∼1217...
Mon, 07/27/2020 - 06:08
Author(s): Donatella Ottaviani, Silvia Pieralisi, Serena Chierichetti, Elena Rocchegiani, Jasmine Hattab, Francesco Mosca, Pietro Giorgio Tiscar, Francesca Leoni, Gabriele Angelico This study evaluated the application of a Halobacteriovorax isolated from water of the Adriatic Sea (Italy) in controlling V. parahaemolyticus in mussels (Mytilus galloprovincialis). Two 72 h laboratory-scale V....
Sun, 07/26/2020 - 06:08
Author(s): Han Young Chung, You-Tae Kim, Joon-Gi Kwon, Han Hyeok Im, Duhyun Ko, Ju-Hoon Lee, Sang Ho Choi To study pathogenesis and toxicity of Staphylococcus aureus in foods, FORC_062 was isolated from a human blood sample and complete genome sequence has a type II SCCmec gene cluster and a type II toxin-antitoxin system, indicating an MRSA strain. Its mobile gene elements has many pathogenic...
Thu, 07/16/2020 - 06:10
Author(s): M. Chassaing, N. Boudaud, G. Belliot, M. Estienney, D. Majou, A. de Rougemont, C. Gantzer Human noroviruses (HuNoVs) are a main cause of acute gastroenteritis worldwide. They are frequently involved in foodborne and waterborne outbreaks. Environmental transmission of the virus depends on two main factors: the ability of viral particles to remain infectious and their adhesion capacity...
Mon, 07/13/2020 - 06:08
Author(s): Lina Sheng, Xiaoye Shen, Yuan Su, Carl J. Knueven, Mei-Jun Zhu During fresh apple packing, wash water in the dump tank and flume systems is reused during daily production or even longer, resulting in high levels of organic matter in the wash water. This study evaluated the antimicrobial efficacy of sodium acid sulfate (SAS), a Generally Recognized As Safe compound, against Listeria...
Thu, 07/09/2020 - 06:10
Author(s): Xiaoye Shen, Yuan Su, Zi Hua, Jian Cong, Nitin Dhowlaghar, Qi Sun, Shengnan Lin, Tonia Green, Mackenzie Perrault, Marcella Galeni, Ines Hanrahan, Trevor V. Suslow, Mei-Jun Zhu Peroxyacetic acid (PAA) is a commonly used antimicrobial in apple spray bar interventions during post-harvest packing. However, limited information is available about its efficacy against foodborne pathogens on...
Mon, 07/06/2020 - 06:08
Author(s): Ellen Mendez, Diane K. Walker, Jessie Vipham, Valentina Trinetta Listeria monocytogenes is one of the most concerning pathogens for the food industry due to its ability to form biofilms, particularly in difficult-to-clean sites of processing facilities. There is a current industry-wide lack of data to refer to when selecting a strategy to control L. monocytogenes biofilms in the food...
Mon, 07/06/2020 - 06:08
Author(s): M.F. Peruzy, M. Aponte, Y.T.R. Proroga, F. Capuano, D. Cristiano, E. Delibato, K. Houf, N. Murru Conventional methods for Yersinia enterocolitica detection in food samples are generally considered inadequate. Problems arise from the presence of the so-called “background flora”, coupled to the low contamination level of the pathogen. Since, data on the microbial ecology occurring in...
Sat, 07/04/2020 - 06:10
Author(s): Shuangfang Hu, YigangYu, Ziquan Lv, Jianzhong Shen, Yuebin Ke, Xinglong Xiao Salmonella Enteritidis is a major cause of foodborne gastroenteritis and is thus a persistent threat to global public health. The acid adaptation response helps Salmonella survive exposure to gastric environment during ingestion. In a previous study we highlighted the damage caused to cell membrane and the...
Wed, 07/01/2020 - 06:07
Author(s): Min-Jin Jeon, Jae-Won Ha The objectives of this study were to evaluate the bactericidal effects of X-ray irradiation and gallic acid (GA) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on lettuce leaves and in phosphate-buffered saline (PBS). Inoculated PBS and lettuce were exposed to X-rays (0.05, 0.1, and 0.15; 0.1, 0.2, and 0.3 kGy, respectively...
Tue, 06/30/2020 - 06:09
Author(s): Matilde D'Arrigo, Laura Mateo-Vivaracho, Eva Guillamón, Ma Fernanda Fernández-León, Daniel Bravo, Ángela Peirotén, Margarita Medina, Ana García-Lafuente The majority of cases of listeriosis are associated with the consumption of contaminated food. Some strains of Listeria monocytogenes can persist over months or years in meat processing plants increasing the risk of product...
Sun, 06/28/2020 - 06:07
Author(s): Veronica Martinez-Rios, Elissavet Gkogka, Paw Dalgaard Mathematical models were evaluated to predict growth of L. monocytogenes in mould/smear-ripened cheeses with measured dynamic changes in product characteristics and storage conditions. To generate data for model evaluation three challenge tests were performed with mould-ripened cheeses produced by using milk inoculated with L....
Sun, 06/28/2020 - 06:07
Author(s): Amaury Gérard, Soundous El-Hajjaji, Els Van Coillie, Azeddine Bentaïb, Georges Daube, Marianne Sindic Cheese potentially allowing the growth of Listeria monocytogenes must be free of the pathogen in 25 g before being put on the market, while 100 cfu/g is tolerated when the pathogen is unable to grow. Challenge tests were performed in order to assess the growth potential of L....
Sat, 06/27/2020 - 06:09
Author(s): Bhargavi Rane, David F. Bridges, Vivian C.H. Wu Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of gaseous...
Sat, 06/27/2020 - 06:09
Author(s): Anna Townsend, Shaoting Li, David A. Mann, Xiangyu Deng Quasimetagenomics refers to the sequencing of a modified food microbiome to facilitate combined detection and subtyping of targeted pathogens in a single workflow. Through quasimetagenomic sequencing, pathogens are detected and subtyped in a shortened time frame compared to traditional culture enrichment and whole genome...
Fri, 06/26/2020 - 06:07
Author(s): Line Nielsen, Susanne Knøchel Raw egg-based dishes present a safety risk when eggs of uncertain Salmonella status are used. Here, the inactivation of four Salmonella serovars at different combinations of acid, pH and temperature were investigated. Strains of egg or broiler-associated Salmonella serovars Enteritidis, Infantis, Typhimurium, and a heat resistant Senftenberg 775W were...
Mon, 06/22/2020 - 06:07
Author(s): Changbao Wang, Hua Hang, Shoubiao Zhou, Yan D. Niu, Hechao Du, Kim Stanford, Tim A. McAllister Shiga toxigenic Escherichia coli (STEC) can form biofilms and frequently cause serious foodborne illnesses. A strain of STEC O145:H25 (EC19990166) known to be a strong biofilm former was used to evaluate the efficacy of bacteriophage AZO145A against biofilms formed on stainless steel (SS)...
Wed, 06/17/2020 - 06:07
Author(s): Alejandro Garrido-Maestu, Sarah Azinheiro, Pablo Fuciños, Joana Carvalho, Marta Prado Dairy products have been implicated in foodborne infections caused by different bacterial pathogens. Among them, Listeria monocytogenes is of particular concern due to its ubiquity, resistance to sanitation processes and high mortality rates resulting from infection. These issues make the development...
Tue, 06/16/2020 - 06:09
Author(s): Hye Jung Shin, Hoikyung Kim, Larry R. Beuchat, Jee-Hoon Ryu This study investigated the antimicrobial activities of organic acid vapors against a phytopathogen (Acidovorax citrulli) and foodborne pathogens (Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes) on the surface of Cucurbitaceae seeds. Germination percentages of cucumber, honeydew melon and watermelon...
Tue, 06/09/2020 - 06:08
Author(s): Andrea R. McWhorter, Margaret Sexton, Kapil K. Chousalkar Raw egg-based sauces, such as mayonnaise and aioli, are frequently identified as sources of Salmonella during outbreaks of human cases of foodborne gastrointestinal disease. In this study, we surveyed aioli and mayonnaise recipes from different popular food websites to identify potential risk factors that may lead to the...
Tue, 06/09/2020 - 06:08
Author(s): Ligia E. Prezzi, Sarah H.I. Lee, Valéria M.R. Nunes, Carlos H. Corassin, Tatiana C. Pimentel, Ramon S. Rocha, Gustavo L.P. Ramos, Jonas T. Guimarães, Celso F. Balthazar, Maria Carmela K.H. Duarte, Mônica Q. Freitas, Erick A. Esmerino, Marcia C. Silva, Adriano G. Cruz, Carlos A.F. Oliveira This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus...
Sun, 05/10/2020 - 03:31
Author(s): Thomas Brauge, Christine Faille, Guylaine Leleu, Catherine Denis, Aurélie Hanin, Graziella Midelet The objectives of this study were 1) to evaluate the impact of two industrial disinfectants on the viability of Listeria monocytogenes populations in biofilm and 2) to investigate the viability state of L. monocytogenes cells present on contact surfaces in the smoked salmon processing...
Fri, 05/08/2020 - 03:32
Author(s): Min-Jin Jeon, Jae-Won Ha In this study, we investigated the antimicrobial activity of the X-ray irradiation and citric acid (CA) combination against Escherichia coli O157:H7 and Listeria monocytogenes on the surface of spinach leaves and elucidated the mechanisms underlying their synergistic interaction. Upon treatment with 0.3 kGy X-ray irradiation and 1% CA combination, the cell...
Thu, 05/07/2020 - 03:30
Author(s): Ursula Gonzales-Barron, Fernanda B. Campagnollo, Donald W. Schaffner, Anderson S. Sant’Ana, Vasco A.P. Cadavez The fate of Listeria monocytogenes during ripening of artisanal Minas semi-hard cheese, as influenced by cheese intrinsic properties and by autochthonous (naturally present) or intentionally-added anti-listerial lactic acid bacteria (LAB) was modeled. Selected LAB strains with...
Sat, 05/02/2020 - 03:29
Author(s): Barbara Szymczak, Mariusz Szymczak, Joanna Trafiałek Poland is one of the largest food producers in Europe, and the West Pomeranian region of Poland is a large producer of RTE food. Thus, the objective of this study was to determine the prevalence of Listeria sp. and L. monocytogenes (LM) in RTE foods manufactured by 13 selected Polish food producers whose processing plants are located...
Tue, 04/28/2020 - 03:30
Author(s): Luigi Iannetti, Maria Schirone, Diana Neri, Pierina Visciano, Vicdalia Acciari, Gabriella Centorotola, Maria Silvia Mangieri, Marina Torresi, Gino Angelo Santarelli, Violeta Di Marzio, Cristina Marfoglia, Giacomo Migliorati, Francesco Pomilio In this study, thirteen batches of broiler chicken from an integrated Italian poultry company were investigated for the detection of Listeria...
Tue, 04/28/2020 - 03:30
Author(s): Mathieu Gand, Wesley Mattheus, Nancy Roosens, Katelijne Dierick, Kathleen Marchal, Sophie Bertrand, Sigrid C.J. De Keersmaecker Humans are mostly contaminated by Salmonella through the consumption of pork- and poultry-derived food products. Therefore, a strict monitoring of Salmonella serotypes in food-producing animals is needed to limit the transmission of the pathogen to humans....
Mon, 04/27/2020 - 03:30
Author(s): Ye Htut Zwe, Seow Fong Chin, Gurjeet Singh Kohli, Kyaw Thu Aung, Liang Yang, Hyun-Gyun Yuk Due to rapidly falling costs, whole genome sequencing (WGS) is becoming an essential tool in the surveillance of antimicrobial resistance (AMR) in Salmonella enterica. Although there have been many recent works evaluating the accuracy of WGS in predicting AMR from a large number of Salmonella...
Sun, 04/19/2020 - 03:29
Author(s): Noora Pernu, Riikka Keto-Timonen, Miia Lindström, Hannu Korkeala Clostridium botulinum is a significant food safety concern due to its ability to produce highly potent neurotoxin and resistant endospores. Vegetarian sausages have become a popular source of plant protein and alternative for meat products. While vegetarian sausages have not been linked to botulism, numerous outbreaks due...
Mon, 04/13/2020 - 03:22
Author(s): Yaying Wang, Xiaoli Hong, Jingcong Liu, Junli Zhu, Jinru Chen Biofilm formation is a frequent source of contamination of food products, which results in significant economic losses through microbial spoilage and poses serious health concerns. Little is known about the fate of Staphylococcus aureus in the dual-species biofilms with Pseudomonas fluorescens an important spoiler commonly...
Sun, 04/12/2020 - 03:22
Author(s): Md Ashrafudoulla, Md Furkanur Rahaman Mizan, Angela Jie-won Ha, Si Hong Park, Sang-Do Ha The objective of this study was to investigate the antibacterial and antibiofilm activity of eugenol against V. parahaemolyticus planktonic and biofilm cells and the involved mechanisms as well. Atime-kill assay, a biofilm formation assay on the surface of crab shells, an assay to determine the...
Sat, 04/11/2020 - 03:22
Author(s): Normanno Giovanni, Caruso Marta, Spinelli Elisa, Fraccalvieri Rosa, Capozzi Loredana, Barlaam Alessandra, Parisi Antonio The aim of the present study was to assess the occurrence of MRSA in buffalo dairy farms and in buffalo tank milk from Italy, and to provide information about the antimicrobial resistance profile and molecular characteristics of the isolates. We collected 75 bulk...
Wed, 04/01/2020 - 03:21
Author(s): Hande Dogruyol, Suhendan Mol, Serap Cosansu Inadequate cooking during sous-vide processing may cause foodborne diseases in case the food is contaminated with pathogens such as Listeria monocytogenes. In this study, thermal inactivation of L. monocytogenes in sous-vide processed salmon was investigated. Oregano oil and citric acid were used alone or in combination to determine the...
Mon, 03/30/2020 - 03:21
Author(s): Costa Jean Carlos Correia Peres, Belén Floriano, Isabel María Bascón Villegas, Juan Pablo Rodríguez-Ruiz, Guiomar Denisse Posada-Izquierdo, Gonzalo Zurera, Fernando Pérez-Rodríguez This study was aimed at characterizing microbiologically Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) produced in two estuarine ecosystems in Andalusia (Spain): the estuary of the...
Fri, 03/27/2020 - 03:36
Author(s): Carla Barría, Randall S. Singer, Irene Bueno, Erika Estrada, Dácil Rivera, Soledad Ulloa, Jorge Fernandez, Fernando O. Mardones, Andrea I. Moreno-Switt Artisanal cheese from southern Chile is made primarily by rural families who raise dairy cows and produce cheese as a way to add value to their milk. The most common cheese produced is chanco, a semi-hard cheese that is typically sold...
Thu, 03/19/2020 - 03:21
Author(s): Morandi Stefano, Tiziana Silvetti, Vito Vezzini, Elena Morozzo, Milena Brasca This study was aimed to evaluate the effectiveness of two lactic acid bacteria (LAB) cultures (Lactococcus lactis FT27 and Carnobacteroim divergens SCA), lactic acid/sodium lactate (LASL - L-lactic acid 61% (w/w) and L-sodium lactate 21% (w/w)) and their combination against four Listeria monocytogenes...
Sun, 03/08/2020 - 04:21
Author(s): Daniele Chieffi, Francesca Fanelli, Gyu-Sung Cho, Justyna Schubert, Giuseppe Blaiotta, Charles M.A.P. Franz, Jacek Bania, Vincenzina Fusco In this study, 53 Staphylococcus (S.) aureus strains were typed by 16S–23S rDNA intergenic spacer region (ISR) typing and staphylococcal enterotoxin gene (SEg) typing for all the staphylococcal enterotoxin (se) and staphylococcal enterotoxin-like...
Wed, 03/04/2020 - 03:37
Author(s): Ranju Paudyal, Conor P. O'Byrne, Kimon-Andreas Karatzas The Glutamate Decarboxylase (GAD) system is important for survival of L. monocytogenes and other microorganisms under acidic conditions. Environmental conditions influence the function of the GAD system. Until now, the only conditions known to lead to increased transcription of the GAD system are the stationary phase in rich media...
Sun, 03/01/2020 - 03:23
Author(s): Sam Van Haute, Yaguang Luo, Samantha Bolten, Ganyu Gu, Xiangwu Nou, Patricia MillnerParticulates of harvest debris are common in tomato packinghouse dump tanks, but their role in food safety is unclear. In this study we investigated the survival of Salmonella enterica and the shifts in relative abundance of culturable mesophilic aerobic bacteria (cMAB) as impacted by particulate size...
Thu, 02/13/2020 - 03:36
Author(s): Mayuri Patwardhan, Mark T. Morgan, Vermont Dia, Doris H. D’SouzaAbstractHuman noroviruses (HNoV) and hepatitis A virus (HAV) are predominantly linked to foodborne outbreaks worldwide. As cell-culture systems to propagate HNoV in laboratories are not easily available, Tulane virus (TV) is used as a cultivable HNoV surrogate to determine inactivation. Heat-sensitization of HAV and TV by...
Thu, 02/13/2020 - 03:36
Author(s): M.S.S. Ribeiro, O. Freitas-Silva, I.M. Castro, A. Teixeira, S.H. Marques-da-Silva, A.C.S. Moraes, L.F. Abreu, C.L. SousaAbstractThe objective of this work was to assess the efficacy of sodium hypochlorite and peracetic acid for sanitization of Brazil nuts. To evaluate the natural microbiota of the nuts, the total bacteria and fungi as well as the Aspergillus section Flavi were counted...
Mon, 02/10/2020 - 03:39
Author(s): Danieli Cristina Schabo, Ligia Manoel Martins, Janeeyre Ferreira Maciel, Beatriz Thie Iamanaka, Marta Hiromi Taniwaki, Donald William Schaffner, Marciane MagnaniAbstractThe production of aflatoxin (AF) B1 and B2 was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw material. Malting was...

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